In a saute pan, bring water, vinegar and salt to a slow simmer to poach the eggs
While you are waiting for that water to simmer, combine the ingredients for the quinoa cakes in a mixing bowl.
Heat a little bit of olive oil (or other cooking fat of your choice) in a non-stick pan set over medium heat. Place 2- 3¼" to 3½" cookie cutters in the pan and divide the quinoa mixture equally between the 2 rings. Press firmly with a flat object (I used a small flat based drinking glass) and cook until a crispy brown crust forms, about 2 minutes. Carefully flip the cakes with the rings still around them (press them down so they make full contact with the pan if you have to) and continue cooking until a nice crispy crust forms on that side as well, about 1-2 minutes.
Set aside while you poach the eggs (your water must be simmering by now)
Crack one egg into a small bowl and carefully slip it into the simmering water while holding the bowl as close as possible to the surface of the water. With a spoon, push the egg white close to the yolk for a few seconds to help the egg stay together and keep a nice round shape. Repeat with your second egg.
Cover the pan and let your eggs sit in the simmering water for 2-4 minutes, depending on how runny you want that yolk to be.
Carefully remove the eggs one at a time with a slotted spoon and place them on a paper towel to absorb excess water.
Remove the rings from around the quinoa cakes and place them in individual plates. Top with a handful of micro-greens and crown with a poached egg. Sprinkle with salt and pepper, and a little bit more of that cheese and chopped pistachio, if desired.